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Tiramisu Alcohol Free - By Fiona Lau

Alcohol Free Tiramisu - By Fiona LauCreated By:Joanne Credit To May Tay
Espresso soaked ladyfingers are
layered with a light and airy filling made from mascarpone cheese, egg yolks
and cream. One of our favorite desserts, tiramisu is quite simple to make. You
just need a little time.

What You
Need to Know: This recipe calls for the use of egg yolks, which are cooked
over a double-boiler and heavy cream. Instead of using the cream, some recipes
call for egg whites which are left uncooked and whipped. In the notes section
below, we have shared directions for using egg whites instead of the cream.
There is little difference in flavor. If anything, tiramisu made with egg whites
will be a little lighter than with whipped cream.

Combine espresso (or coffee),
vanilla extract and a tablespoon of sugar in a wide, small bowl.

Prepare Filling

Beat egg yolks, 2 tablespoons espresso coffee, and 3
tablespoons of sugar in a bowl set over a saucepan of barely simmering
water until tripled in volume, 5 to 8 minutes. Use a whisk or, to make
things easier, a handheld electric mixer at medium speed. (Do not stop
beating until removed from the heat).

Remove bowl from heat then beat in cream cheese
until just combined.

Whip
cream in a bowl until it holds stiff peaks.
Once the yolk- cheam cheese mixture has cooled a little, gently fold in half
of the whipped cream into the yolk- cream cheese mixture, then the remaining
half just until fully incorporated (the whipped cream will deflate a
little).

Assemble Tiramisu

Dip half of the ladyfingers very quickly into the
coffee, and line the bottom of a 9-inch (23 cm) square dish. (You might
find that you need to break a few into pieces to fit them in the dish).

Spoon half of the cream cheese filling over the lady
fingers and spread into an even layer. Grate half of the bittersweet
chocolate over filling (optional). Then dip the remaining ladyfingers very
quickly into the coffee and arrange a second layer over filling.

Spoon remaining cream cheese mixture over ladyfingers.
Grate more chocolate on top or dust with cocoa powder. Cover with plastic
wrap and refrigerate at least 6 hours.

When ready to serve, dust with extra grated chocolate
or cocoa powder. Leave out at room temperature about 20 minutes before
serving. (Tiramisu can be chilled up to 2 days, but no longer or else the
ladyfingers will break down too much)

Notes
and Tips

Egg Whites Instead of Cream: Simply replace heavy cream with 3 egg whites. Beat the egg
whites until they hold stiff peaks then gently fold in half of the beaten egg
whites into the yolk-mascarpone mixture, then the remaining half just until
fully incorporated. Assemble tiramisu as stated above. If you have concerns
about raw egg whites, be sure to use the freshest (and highest quality) eggs
possible. Look for clean grade A or AA eggs with intact shells.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!